Blueberry Corn Mini-Muffins
You can never have too many hor d'oeuvre recipes, so give Blueberry Corn Mini-Muffins a try. One serving contains 110 calories, 2g of protein, and 7g of fat. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have buttermilk, baking soda, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 22 minutes. It is a good option if you're following a vegetarian diet.
Instructions
Preheat oven to 400 degrees.
Combine corn meal, flour, salt, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine.
Add melted shortening, stirring constantly.
Add vanilla extract, then stir in dried blueberries (you can use a little more or a little fewer if you'd like.)
Pour into a greased mini-muffin pan, trying to make sure blueberries stay evenly distributed.
Bake for 10 minutes or so, or until golden brown. To make the vanilla butter, combine the softened butter, the caviar from the vanilla bean, and the sugar. Stir until totally combined, then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)